Adapted from kitchennostalgia.com
Pineapple Poke Cake
A tender and delicious cake that is very easy to put together. The cake itself doesn't contain any fat. The butter in the glaze is what adds the richness.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (20oz can ) or 2 1/2 cups crushed pineapple in pineapple juice, undrained
- FROSTING:
- 1/2 cup butter
- 3/4 cup evaporated milk
- 1/2 cup sugar
- 1 cup chopped walnuts
- 1 cup unsweetened coconut shredded
Instructions
Preheat oven to 350-F. Grease a 9x13 inch pan or a springform bundt pan.
Place all ingredients for cake in a bowl and mix well.
Pour into prepared pan and bake for 30-40 minutes, or until a knife inserted into the center comes out clean, or with a few crumbs attached.
If using a bundt pan, allow the cake to cool down enough until you are able to remove it from the pan, then place it on a serving dish and proceed with the frosting. If using the 9x13 dish, leave it there and frost directly.
While the cake is warm, poke deep holes all over the surface with a chopstick or skewer. Immediately pour the frosting over it.
FROSTING: Melt the butter over medium heat. Add evaporated milk and sugar. Stir until sugar dissolves, about 5 minutes.
Stir in nuts and coconut.
Notes
Dole brand of crushed pineapple was too chunky for me. I preferred the Kroger brand. If your can't find one that is more finely crushed, pulse it a few times in the food processor.
No Comments